Gyoza- Pork & Cabbage or Vegetarian

The gyoza in this recipe is easily adaptable with a vegetarian filling (simply eliminate the pork and add bell pepper or firm tofu) or a pescetarian filling (substitute shrimp), and can be steamed instead of pan fried for a healthier option (then can be frozen for later too!).  Either way, your home will smell delicious!  We usually make 1 batch of pork and 1 batch of vegetarian for the house so everyone is happy and no one is left out!  The gyoza can be formed up to 4 hours in advance, simply wrap and chill in the fridge.

INGREDIENTS FOR FILLING

• 4 cups finely chopped Napa cabbage
• 1 ½ cups fresh scallions, thinly sliced
• 1 teaspoon minced garlic
• 1 tablespoon kosher salt
• ½ pound ground pork; preferably shoulder or belly
• 1 tablespoon sake
• 1 ½ teaspoons toasted sesame oil

INGREDIENTS FOR DUMPLINGS

• 24 gyoza wrappers or “Shanghai-style” round dumpling wrappers
• 2 tablespoons canola or safflower oil

INGREDIENTS FOR DIPPING SAUCE

• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• Sriracha to taste
• 1 tablespoon thinly sliced scallions

PREPARATION

1. Combine the cabbage, scallions and garlic in a medium mixing bowl.
2. Sprinkle on 1 tablespoon of salt, toss well, and let the mixture sit for about 15 minutes.
3. Rinse cabbage mixture under running water, then squeeze mixture with hands to release some of the liquid.
4. Transfer mixture to two layers of cheesecloth or a clean kitchen towel and squeeze out and discard as much liquid as you can.
5. Combine the cabbage mixture, pork, sake, sesame oil, and ½ teaspoon of salt in a medium mixing bowl.
6. Firmly mix with your hands until the ingredients are well distributed and the mixture is slightly sticky.
7. Combine the cabbage, scallions and garlic in a medium mixing bowl.
8. Sprinkle on 1 tablespoon of salt, toss well, and let the mixture sit for about 15 minutes.
9. Rinse cabbage mixture under running water, then squeeze mixture with hands to release some of the liquid.
10. Line a large tray with parchment paper. Fill a small bowl with water.
11. Form one dumpling at a time, keeping unused wrappers covered with a kitchen towel and transferring the finished dumplings to the parchment paper.
12. Spoon 1 tablespoon of the filling onto the center of the wrapper.
13. Dip a finger into the water and moisten the edge of the wrapper.
14. Fold the wrapper over the filling and firmly pinch on of the corners so the sides of the wrapper stick together.
15. Enclose the filling, making at least 4 pleats.  Firmly squeeze the pleated edge.
16. Dumplings can be formed up to 4 hours in advance, just cover the tray with plastic wrap and refrigerate.
17. Heat 1 tablespoon of oil in a large nonstick pan with lid over medium heat.
18. Put dumplings pleat side up in the pan next to one another, but not touching.
19. Pour enough water to reach about halfway up the sides of the dumplings, increase the heat to high and cover the pan.
20. Cook for 5 minutes, then remove the lid, reduce the heat to medium-high and cook, swirling the liquid around the pan occasionally, until the water remaining in the pan looks thick and cloudy, about 1 minute.
21. Drizzle remaining 1 tablespoon oil over the dumplings, decrease the heat to medium, and continue cooking, uncovered, until the bottoms are brown and crispy, about 5 minutes.
22. Meanwhile, stir together soy sauce, vinegar, and sriracha (optional) and scallion until well combined and set aside.
23. Transfer gyoza brown side up to platter and serve immediately with sauce in dipping bowls. Enjoy!